The Tasting Panel magazine

December 2013

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Curtis Harrier: byejoe Dating back to the beginning of Eastern culture, baijiu is a white sorghumbased spirit. With the help of playful, punning brand byejoe, this historic spirit is making a resurgence and is currently the most popular spirit in the world. Made from 100% red sorghum, a naturally gluten-free grain, byejoe is also high in antioxidants. What the Mixologist Loves: "I really love its spice and how that mixes in cocktails. The fact that it's gluten-free is also a plus!" Asian Blush ◗ 2 oz. byejoe ◗ ¾ oz. vanilla bean syrup ◗ ¾ oz. lemon juice ◗ 1 oz. red apple juice ◗ ¼ oz. ginger juice Mixologist Curtis Harrier from Santa Monica's Shore Bar was excited about the competition saying, "It should be fun and interesting to see how the different spirits stack up against one another." Edwin Cruz: Gonzalez Byass Established in 1885, Gonzalez Byass has a long history in the sherry world. Today, their portfolio is wide and diverse. With a continued tradition of high quality, Gonzalez Byass sherries are strong, aromatic and full of flavor. More recently, the company introduced The London No. 1 Gin, actually distilled in London and tinted with gardenia flowers. What the Mixologist Loves: "The aromas of these sherries are amazing. All of the other ingredients in this cocktail or just there to enhance the floral aromas and qualities of the sherries." Sherry Dream ◗ 1½ oz. The London No. 1 Gin ◗ ½ oz. Gonzalez Byass PX Nectar Sherry ◗ ¼ oz. Gonzalez Byass Alfonso Sherry ◗ ¾ oz. housemade orgeat ◗ 1 pinch black basil ◗ ½ mini yellow blush heirloom tomato ◗ 1 slice Emperor apple ◗ Garnish with basil leaf, tomato slice and apple fan sprinkled with crystallized fennel and basil powder. Edwin Cruz of The Spare Room said, "There is a lot of talent and we're really competitive in Los Angeles, so the competition will be tough. But it's exciting to see what everyone brings to the table!" december 2013  /  the tasting panel  /  101 TP1213_064-103.indd 101 11/23/13 8:35 PM

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